turkey tetrazzini
- Number of Servings: 8
Ingredients
topping breadcrumbs made from 2 crusts1/4 c grated Parmesan regianno1 tbs butter meltedsalt and peppersmall box spaghettikg mushrooms sliced2 med onions sliced1 tbs butter 1 tbs canola oil4-6 cloves garlic1 tbs fresh thymenutmeg grated (just a dash)2 tbs flour2 cups low sodium chicken broth1 can evapourated milk 2%1/4 c dry sherry1/2 c grated parmesan cheese1 tbs lemon juice2 cups frozen peas thawed2 cups turkey meat shredded or dicedsalt and pepper
combine melted butter and bread crumbs spread over baking sheet and toast in 350F oven for 10 to 15 min. allow to cool 10 min combine with grated parmesan salt and pepper. set aside
break pasta in half and cook til 2 minutes before al dente in boiling uncovered salted water according to package directions. reserve 1/3 cup of cooking water. drain pasta and return to pot with reserved water and cover. meanwhile heat canola oil saute mushrooms and onions til soft and mushrooms given up most of liquid transfer to bowl. turn heat to med low and melt 1 tbs butter when foaming subsides add flour whisking constantly cook til golden brown slowly add in stock again whisking after each addition. add in evapourated milk whisking constantly. turn up heat to med high and allow to simmer til it thickens about 4-5 minutes. off heat whisk in sherry, lemon juice and parmesan cheese add seasonings. combine spagetti sauted veg, sauce, peas and meat in large bowl and transfer to buttered 13 x9 baking dish. top with breadcrumbs and bake in 450 F oven for 12-15 min till bubbly
Serving Size: 8 3x4" squares
Number of Servings: 8
Recipe submitted by SparkPeople user LOOSELIPSH.
break pasta in half and cook til 2 minutes before al dente in boiling uncovered salted water according to package directions. reserve 1/3 cup of cooking water. drain pasta and return to pot with reserved water and cover. meanwhile heat canola oil saute mushrooms and onions til soft and mushrooms given up most of liquid transfer to bowl. turn heat to med low and melt 1 tbs butter when foaming subsides add flour whisking constantly cook til golden brown slowly add in stock again whisking after each addition. add in evapourated milk whisking constantly. turn up heat to med high and allow to simmer til it thickens about 4-5 minutes. off heat whisk in sherry, lemon juice and parmesan cheese add seasonings. combine spagetti sauted veg, sauce, peas and meat in large bowl and transfer to buttered 13 x9 baking dish. top with breadcrumbs and bake in 450 F oven for 12-15 min till bubbly
Serving Size: 8 3x4" squares
Number of Servings: 8
Recipe submitted by SparkPeople user LOOSELIPSH.
Nutritional Info Amount Per Serving
- Calories: 453.2
- Total Fat: 11.1 g
- Cholesterol: 39.3 mg
- Sodium: 459.7 mg
- Total Carbs: 59.7 g
- Dietary Fiber: 7.6 g
- Protein: 28.7 g
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